Pastry Cook - Canoe

Oliver & Bonacini Hospitality; Toronto; On-site; CAD 40,000 - 60,000; Full time

Job summary

A leading company in the hospitality industry seeks a Pastry Cook to create unique dessert offerings. The role involves assisting the pastry kitchen team, ensuring quality standards, and controlling food costs. Ideal candidates will have a culinary background, solid teamwork skills, and a passion for pastry arts.

Benefits

Gratuity Sharing

Discounted gym membership and Employee Assistance Program

50% Dining Discount for all O&B locations

Employee Referral Program

Training and development opportunities

Access to Health, Dental and Vision benefits with Enhanced Mental Health Coverage

Qualifications

• Minimum of two years progressive experience in a pastry capacity.
• Knowledge of new trends in presentation and preparation.
• Ice cream and dough knowledge considered an asset.

Responsibilities

• Assist in the day-to-day activities of the pastry kitchen team.
• Ensure that all food is prepared to standards set by the Executive Pastry Chef.
• Control food costs by maintaining accurate records of food ingredients for pastry.

Skills

Self Starter

Strong communication skills

Ability to work well with a team

Education

Culinary degree/diploma

Job description

Company Description

With over 25 years of culinary history, Canoe continues to challenge creative boundaries in the spirit of celebrating Canada and its distinct provinces. Connecting people to place through contemporary Canadian cuisine; Canoe crafts-inspired dishes reflect our country’s diverse landscape, history and culture. Our chefs work closely with farmers and suppliers to source the finest ingredients from across the nation.

What's in it for you?

• Gratuity Sharing
• Discounted gym membership and Employee Assistance Program
• 50% Dining Discount for all O&B locations
• Employee Referral Program
• Training and development opportunities
• Access to Health, Dental and Visions benefits with Enhanced Mental Health Coverage

Job Description

The Pastry Cook will have the ability to create unique offerings for our guests. The candidate will assist in maintaining Freehand Hospitality pastry standards and will help to produce a dessert program which will have a strong focus on ice creams, frozen desserts, and doughnuts.

The Day to Day:

• Assist in the day-to-day activities of the pastry kitchen team
• Lead by example as a hands on Pastry Cook ensuring the quality and consistency of all products served.
• Ensure that all food is prepared to the standards as set out for the Executive Pastry Chef
• Control food costs by maintaining accurate records of all food ingredients for pastry
• Ensuring all products are prepared and in store on a timely manor for opening.
• Ensure that food waste is kept to a minimum
• Follow all operating procedures and identify and correct any organizational problems that impact the effectiveness of the operation
• Ensure that all health, safety and cleanliness standards are adhered to and correct any deficiencies
• Handle all special requests and guest allergies to ensure guest health and satisfaction
• Other duties or responsibilities as assigned or required

Qualifications

• Minimum of two years progressive experience in a pastry capacity
• Knowledge of new trends in presentation and preparation
• Self Starter, strong communication skills
• Proven ability to work well with a team, and as an individual
• Culinary degree/diploma an asset
• Ice cream, and dough knowledge an asset

Additional Information

** We thank all applicants for their interest in Oliver & Bonacini Hospitality; however, only suitable candidates will be contacted to continue the application process. **

Oliver & Bonacini Hospitality's Diversity Commitment

At Oliver & Bonacini Hospitality, we are committed to treating every employee with dignity and respect. We strive to be fair and just, and create working environments where our employees can be at their best.